Directions:
- Place 1 cup water in 10-inch skillet over medium heat.
- Bring to a full boil; add carrots and asparagus.
- Cover; continue cooking, stirring occasionally, until carrots and asparagus are crisply tender (7 to 9 minutes).
- Drain.
- Set aside; keep warm.
- Melt butter in same skillet.
- Stir together cornstarch, 3 tablespoons water and lemon juice in small bowl; stir into butter.
- Cook over medium heat, stirring constantly, until sauce thickens (2 to 3 minutes).
- Stir in lemon peel.
- To serve, spoon sauce over warm carrots and asparagus.
- Sprinkle with pecans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.13 Kcal (566 kJ) | ||
| Calories from fat | 101.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.31g | 17% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 7% | |
| Sodium | 28.46mg | 1% | |
| Potassium | 294.23mg | 6% | |
| Total Carbs | 7.95g | 3% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.7mg | 9% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.69 Kcal (321 kJ) | ||
| Calories from fat | 57.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.42g | 17% | |
|---|---|---|---|
| Cholesterol | 11.54mg | 7% | |
| Sodium | 16.16mg | 1% | |
| Potassium | 166.99mg | 6% | |
| Total Carbs | 4.51g | 3% | |
| Sugars | 2.04g | 14% | |
| Dietary Fiber | 1.75g | 12% | |
| Protein | 1.4g | 5% | |
| Vitamin C | 4.6mg | 14% | |
| Vitamin A | 0.3mg | 15% | |
| Iron | 0.9mg | 9% | |
| Calcium | 23.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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